Ethiopian Braised Beef with Peppers (Zilzil Tibs)

This dish is meant to be one component of a larger Ethiopian meal. Serve with the Braised Cabbage, Carrots and Potatoes; Chicken Stew (Doro Wat); Red Lentils (Misr Wat) and Quick Injera, layering the injera on a platter and mounding a portion of each dish on top. Tear off pieces of the injera to use as a "utensil" for scooping up bites of each.

Ethiopian Braised Cabbage, Carrots and Potatoes*

This vegetable medley gains ample flavor from its braising liquid of niter kibbeh (spiced butter) and turmeric. Cooked just until the brink of breaking down, the vegetables are incredibly tender, moist and, of course, buttery.

Ethiopian Chicken Stew (Doro Wat)*

Often considered the national dish of Ethiopia, wat begins with onions cooked slowly in a dry skillet. The addition of niter kibbeh then cooks the onions further until they break down and thicken the stew. This version is made with chicken thighs, which are simmered in a richly spiced sauce until tender and served with hard-boiled eggs.

Ethiopian Red Lentils (Misr Wat)

Simmered in a deeply flavorful liquid of niter kibbeh and berbere spice mix, these lentils actually improve over time. Make them ahead and the lentils will thicken and mellow overnight and be perfectly spiced when served.

Ethiopian Spice Mix (Berbere)

Along with niter kibbeh (spiced butter), berbere provides the flavor that is uniquely Ethiopian. Fragrant and spicy, it is used on meat, poultry and vegetables. We use it in our recipes for Red Lentils (Misr Wat), Chicken Stew (Doro Wat) and Braised Beef with Peppers (Zilzil Tibs).

Ethiopian Spiced Butter (Niter Kibbeh)

Fragrant and spicy, this butter is frequently used to saute and flavor Ethiopian dishes. Purifying the butter by skimming the foam lowers the fat content of the butter. This butter is used in our recipes for Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes, Braised Beef with Peppers (Zilzil Tibs) and Red Lentils (Misr Wat).

Quick Injera

Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake is torn in pieces and used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes, and Braised Beef with Peppers (Zilzil Tibs) for an authentic Ethiopian feast.

African Peanut Stew (Mafe)

This iconic West African dish can be found in many countries in the region — and in many forms. A variety of vegetables can be used in place of the butternut squash and turnips, including cabbage, okra, carrots and potatoes.

African Black-Eyed Pea Fritters ("Accara")

Although most recipes for accara begin with soaking dried black-eyed peas overnight, this recipe eliminates that step by using canned ones. We've also added a cornmeal crust to provide a crunchy contrast to the soft interior.

African Collard Greens with Tamarind

Cooked leafy greens figure prominently in West African soups and stews. This is our take on stewed collard greens using flavors and ingredients found in the West African kitchen, including dried shrimp for an "umami" quality, and tamarind for the acidic kick normally found in Southern greens.

African Millet Couscous with Buttermilk

Millet has been grown and eaten in Africa for thousands of years. This refreshing millet dessert would make a delicious, healthy breakfast as well. Feel free to substitute a variety of other fruits for the mango.